Toad in the Hole

Toad in the Hole

By  Chef Rakesh Sethi
From   Tea Time

Prep: 5 minutes

Cook: 45 minutes

Method: Moderate

Course: Starter

Type: Indian

Key Ingredients:

Crisply sautéed chicken sausages and onions, enveloped in a flavourful flour batter and baked to perfection

Ingredients

  • Chicken sausages 6
  • Medium onions, cut into wedges 2
  • Olive oil or refined oil 1 tbsp
  • Refined flour ⅔ cup
  • Mustard paste 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Eggs 5
  • Milk ¾ cup

Methods

  • Preheat the oven to 180° C.
  • Heat oil in a non-stick pan, add sausages and onion wedges and saute till golden brown.
  • Take refined flour in a mixing bowl, add mustard paste, salt, pepper powder, eggs and milk and whisk well to make a smooth batter.
  • Arrange the sausages and onions in a baking dish and then pour in the batter over them.
  • Keep the baking dish in the preheated oven and bake for 30-40 minutes.
  • Remove the baking dish from the oven, spoon out portions onto serving plates and serve hot.

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Beya Kya (Split Pea Fritters)

Beya Kya (Split Pea Fritters)

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 8 hours

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

  • Dried peas and gram flour

A delicious Burmese style starter – dried peas boiled, mixed with gram flour and some aromatics and deep-fried

Serving Suggestion : Serve with tomato ketchup.

Ingredients

  • Gram flour (besan) 1 cup
  • Boiled dried peas 1 cup
  • Onion, finely chopped 1 cup
  • Fresh red chillies, finely chopped 2
  • Salt to taste
  • Turmeric powder ¼ tsp
  • Lemon, cut into wedges 1 for garnishing
  • Oil for deep-frying

Methods

  • Take the peas in a bowl and mash slightly with a masher. Add onion, red chillies, salt, turmeric powder and mix. Add gram flour and around ½ cup water or just enough to bind, taking care that the batter is too thin.
  • Heat sufficient oil in a kadai.
  • Put teaspoonful of this batter into hot oil and deep-fry on low flame. Do not use up all the batter in one go, fry in batches.
  • When the fritters turn brown, drain them on absorbent paper.
  • Serve hot.

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Fufu

Fufu

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

  • Raw bananas

An African delicacy – it makes an excellent starter to serve with cocktails

Ingredients

  • Green raw bananas 4
  • Salt to taste
  • Red chilli powder ½ tsp
  • Oil for deep-frying
  • Garlic cloves, finely chopped 2
  • Olive oil 1 cup

Methods

  • Peel bananas and cut in small pieces approximately 2 cms thick. Put into a bowl, sprinkle salt and red chilli powder and mix well.
  • Heat sufficient oil in a deep pan, add the banana pieces and deep-fry on high heat for 1 minute. Drain on absorbent paper.
  • Cover with another absorbent paper and press lightly and to flatten them.
  • Reduce heat, add the pieces to the hot oil again and deep-fry till crisp and brown. Drain on absorbent paper again.
  • Take garlic cloves in a bowl, add olive oil and mix well.
  • Arrange the fufus on a serving platter. Drizzle a little of this garlic oil over the fufu before serving.
  • You can add mixed herbs and red chilli powder to the garlic oil, mix and store as flavoured oil.

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Babaganoush

Babaganoush

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

  • Large brinjal
  • Olive oil
  • Tahini

Lebanese version of the popular Indian baingan ka bharta – makes an excellent appetizer

Ingredients

  • Large brinjal 1
  • Olive oil ¼ cup + 2 tbsps + to top
  • Sea salt 1 tsp
  • Garlic cloves, finely chopped 4
  • Tahini (sesame seed paste) ¼ cup
  • Lemon juice 2 tbsps
  • Fresh parsley, finely chopped 1 tbsp
  • Red chilli powder 1 tsp

Methods

  • Preheat oven to 200º C.
  • Quarter the brinjal. Rub each piece with approximately ½ tbsp olive oil, sea salt and sprinkle half the garlic equally on them, coating them completely.
  • Place the brinjal slices on a greased baking tray, put the tray in the preheated oven and roast for 15 minutes.
  • Bring the tray out of the oven, scoop out the roasted part from the peel and put into a mixer jar.
  • Add remaining garlic, tahini, lemon juice and sea salt and blend. While grinding, pour ¼ cup olive oil gradually and blend till you get a smooth paste.
  • Transfer into a serving bowl, sprinkle red chilli powder, parsley and pour little olive oil before serving.

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Saganaki

Saganaki

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

  • Cheese
  • Cottage cheese (paneer)

Excellent as starters, they go very well with cocktails

Ingredients

  • Processed cheese, cut into 1 cm thick long slices 100 gms
  • Cottage cheese (paneer), cut into 1 cm thick long slices 100 gms
  • Milk 1 tbsp
  • Egg yolks 1
  • Refined flour (maida) ½ cup
  • Olive oil 3 tbsps
  • Lemon juice 1 tbsp
  • Lemon, sliced 1
  • Fresh parsley, finely chopped 1 tbsp

Methods

  • Take milk and egg in a flat-bottomed bowl and beat well.
  • Spread refined flour on a plate, add salt and mix.
  • Heat oil in a non-stick pan.
  • Dip each cheese slice in the egg and milk mixture and then coat it with refined flour mixture and shallow-fry in the hot oil on high heat, turning sides till evenly cooked on all sides. Drain on absorbent paper.
  • Similarly shallow-fry the cottage cheese slices and drain on absorbent paper.
  • Arrange both cheese and cottage cheese saganaki on a serving platter and drizzle lemon juice over them.
  • Garnish with lemon slices and parsley and serve hot.

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Tibetan Mutton Mince Momos

Tibetan Mutton Mince Momos

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 45 minutes

Cook: 35 minutes

Method: Moderate

Course: Starter

Type: Indian

Key Ingredients:

  • Mutton mince
  • Refined flour

Momos are now garnering a lot of appreciated the world over

Ingredients

  • Mutton mince (keema), cooked with salt in a pressure cooker for 5-6 whistles 500 gms
  • Oil 2 tsps
  • Garlic cloves, finely chopped 2
  • Ginger, finely chopped 1 tbsp
  • Medium onion, finely chopped 1
  • Salt to taste
  • 2 ½ tsp
  • Black pepper to taste
  • Soy sauce 2 tbsps + 2 tsps
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Refined flour (maida) 3 cups + to dust
  • Fresh red chillies, sliced 2

Methods

  • To make the stuffing, heat oil in a non-stick pan, add garlic, ginger and onion and saute for about 5 minutes. Add mutton mince and a pinch of salt (as the mince has already been cooked with salt) and mix well. Cook for 5-10 minutes or till the mixture turns brown.
  • Add chilli powder, black pepper, 2 tsps soy sauce and coriander leaves. Mix well and cook for 2 minutes. Transfer onto a plate to cool.
  • Mix red chillies in 2 tbsps soy sauce in a small bowl to make the dip.
  • For the dough, take refined flour in a bowl, add around ¾ cup water, a little at a time, and knead into a dough.
  • Dust the worktop with some flour, keep the dough on it and knead for 5-10 minutes or till it becomes smooth. Divide into small equal portions and roll out into thin puris.
  • Place 1 tbsp mutton stuffing in the centre of each puri, rub the edges with water and then fold one end over the other and press to seal. Further pinch the edges to make a design and make them look like karanjis.
  • Heat sufficient water in an idli steamer. Place the momos on a greased perforated plate, keep it in the steamer, cover the steamer and steam for 10 minutes or till momos become almost transparent.
  • Transfer onto a serving platter and serve the momos hot with red chilli dip.

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